american red lagar
Source: kris reitz
Recipe added: 06/18/97
I use this as my winter lagar brew. It's a good brew to
begin your lagar brewing with. Also commercial beer
drinking friends will like it! If your a hop head- sub. the
hops with cascade and increase to you liking.enjoy--
Recipe type: Extract
Batch Size: 5 gal.
Time in Boil: 60 min
Primary Fermentation: until ferm slows
Secondary Fermentation: 1 month
Additional Fermentation: bottle- 1 month
- 4 # unhopped northern brewer amber
- 1 # light dme
- 2 # rice syrup
- 1/8 # roasted barley
- 1 oz. kent goldings hops -boil
- 1/2 oz. cascade -finishing
- wyeast -bohemian lagar(46-54 degrees)
- polyclar at secondary
- 3/4 cups of corn sugar
- irish moss at last 15 min. of boil
roasted barley- put in cold water and brought to boil, then
steeped for 20 min at 155 degrees.
*be sure to make your yeast starter 2 days before brewing.
start your wyeast 1 day before brewing.
*bring 3 1/2 gal to boil, add 1 1/2 gal cold water to primary.
cool wart fast! pitch yeast at 75-80 degrees, wait until ferm.
starts then move to 45-50 degrees.
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